Prima Pavimenti for biscuit and cake factories

Problems to be overcome

It is well known that in all baking and confectionery production environments, oils, liquids, flours (as in the milling industry) and sugar can end up on the floor and make it slippery. Fine particles can become trapped between the screed and the subfloor if there are cracks or in tile joints, so a continuous, joint-free surface is certainly preferable for flooring.

We worked together with the construction management to overcome all critical issues and create high-performance, long-lasting pavements.

Raw materials used in factories involved in baking processes can cause contamination of horizontal and vertical surfaces. Floors must therefore be resistant to strong, attic, citric and acetic acids, alkalis, but also to solvents, oils and greases and most chemicals used in industrial processes, including specific detergents used for frequent washing.

Corrosion, if the surface is not suitable for the activity being performed, can reach the lower layers, i.e. the industrial concrete floor, or worse, the screed and subfloor. This type of infiltration and contamination leads to an instability of the surface, as well as encouraging bacterial growth, failing all the HACCP characteristics to which it is subject. The resin floor must therefore guarantee very high chemical resistance and resistance to thermal shocks (from the high temperatures of ovens without altering, to intensive and continuous washing, even with high pressure water).

The resin coating must also ensure high mechanical resistance, given the high forklift traffic between the production areas of the plant and the warehouse.

The final sticking point was the demand for very short downtimes, a problem common to all interventions in manufacturing plants. Resin coatings are also optimal in this respect for interventions that are shorter in time than other solutions.